black beans and queso fresco five-grain tostadas
1 wholewheat French baguette cut on the diagonal into 14 1/2-inch slices
1 garlic clove peeled and cut in half
1 teaspoon olive oil plus more for drizzling
1 15 ounce can black beans drained and rinsed
2 teaspoons red wine vinegar
1∕8 teaspoon sweet paprika
1∕8 teaspoon salt
1 cup grape or cherry tomatoes finely chopped
2 tablespoons fresh cilantro plus more for garnish finely chopped
½ cup queso fresco or reducedfat feta finely diced
Freshly ground black pepper
Preheat the oven to 500°F.
Arrange the bread slices on a large baking sheet. Bake for 2 minutes. Flip the bread slices over and bake until the bread is lightly toasted, about 2 minutes more. While the toast is still warm, rub each slice with the garlic clove halves.
Heat the oil in a large skillet over medium-high heat. Add the black beans, vinegar, paprika, and salt and cook, stirring often, until hot, about 5 minutes. Stir in the tomatoes, cilantro, and half of the queso fresco and heat through, about 3 minutes more. Remove from the heat and season with the pepper.
To serve, top each toast with about 1 tablespoon of the black bean mixture and sprinkle with the remaining queso fresco and cilantro. Drizzle with olive oil and serve immediately.